Posts Tagged With: ginger

Cashew Chicken

Posted on January 14, 2013 by pauldelancey

Chinese Entree

CASHEW CHICKEN

INGREDIENTSCashChx-

4 boneless and skinless chicken breasts

MARINADE

2 teaspoons peanut oil
1/2 cup soy sauce
3 tablespoons chili powder
1/2 teaspoon ginger powder
1/2 cup honey
4 teaspoons corn starch
2 teaspoon malt vinegar

MAIN

2 cups cashews
1 stalk green onion

4 green bell peppers
1 medium white onion

3 teaspoons soy sauce
3/4 cup water
1/4 teaspoon white pepper
2 1/2 teaspoons sugar
2 1/2 malt vinegar
1/2 teaspoon sesame oil

1 cup rice

PREPARATION

MARINADE

Cut chicken breasts into 1-inch cubes. Place cubes in mixing bowl. Add soy sauce, chili powder, ginger powder, corn starch, and malt vinegar. Mix thoroughly with hands or until chicken cubes are completely coated with this mixture. Let marinate from 30 minutes to several hours, the longer the better. (That is if your stomach stimulated by the wonderful aroma received by your nose will let you.)

MAIN PART

While waiting for chicken to marinate, add cashews to saucepan and cover with water. Bring water to boil and simmer for about 6 minutes until cashews become soft. Remove pan from heat, drain water, and set softened cashews aside. Dice green onion.

Mince green bell peppers and white onion. Sauté bell peppers and onion in saucepan until onion become soft and clearer. Add in: marinade, soy sauce, water, white pepper, sugar, malt vinegar, and sesame oil. Heat on medium high until all the chicken cubes are no longer pink inside. Determine the color by cutting a cube open. (Unless, of course, you are SupermanTM and have x-ray vision.) Stir frequently.

While chicken is cooking, prepare rice according to instructions shown on bag. Combine chicken cubes, marinade, green onion, and cashews. Serve on top of rice and enjoy.

TIDBITS

1) Ancient Babylon’s women ate sesame seeds and honey to prolong health and beauty.

2) Ancient Roman’s soldiers ate the same things to get strength and energy.

3) I wonder how many times the sesame seed/oil mixture gave beauty to the Roman soldiers and strength to Babylonian women. I mean sesame seeds and oil aren’t smart at all. I could very see how these inanimate objects could confuse these two missions.

4) Danged ants keep running across my keyboard. What do they expect to find here? There’s no food here. Stupid ants.

5) Great! Now, I’ve lost my train of thought. Stupid ants.

6) I wish I could make a deal with them. Stay out of my house forever and I’ll dump every morsel of food that doesn’t get cooked–such as fat, yum–-or eaten.

7) But ants aren’t that smart. That’s why they sometimes crawl over my keyboard looking for food. Stupid ants. Whap! One fewer ant. One fewer ant for Paul’s office, one great victory for picnickers everywhere.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, food, history, humor, international, recipes, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Chinese Lemon Chicken

Posted on September 21, 2012 by pauldelancey

Chinese Entree

LEMON CHICKEN

INGREDIENTS

1 1/2 cups rice
3 cups water

MARINADE
2 1/2 pounds chicken breasts
2 tablespoons soy sauce
1/2 teaspoon Poultry MagicTM spice (1 teaspoon total, with 1/4 tsp. for batter, and tsp. 1/4 for sauce.)

BATTER
3 eggs
1/3 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon Poultry MagicTM spice (1 teaspoon total, with 1/2 tsp. for marinade, and 1/4 tsp. for sauce.)

vegetable oil for frying

SAUCE
1/4 cup brown sugar
1 1/4 cups chicken broth
1/2 cup lemon juice
1 1/2 tablespoons honey
1/4 teaspoon ginger
1/4 teaspoon Poultry MagicTM spice (1 teaspoon total, with 1/2 tsp. for marinade, and 1/4 tsp. for batter.)
2 tablespoons vegetable oil

PREPARATION

Cook rice according to instructions on accompanying bag. This should take about 30 minutes.

Cut chicken breasts into 1-inch cubes. This cutting is easiest when the chicken is partially thawed. Use a large bowl to coat all sides of the chicken cubes with soy sauce and poultry spice. Put this bowl in the refrigerator for at least 30 minutes.

While chickens marinates or rice cooks, use whisk or fork to thoroughly mix eggs with cornstarch, baking powder, and poultry spice. Coat the chicken cubes with this batter.

Put brown sugar, chicken broth, lemon juice, honey, ginger, and poultry spice in bowl. Mix this sauce thoroughly with whisk, fork, or briefly in a particle accelerator.

Heat skillet to 350 degrees. Put chicken in skillet along with excess batter. Don’t stack chicken cubes; cook another batch instead. Cook until the chicken is done; it should be firm and white, not purplish and translucent. Remove cooked chicken cubes and place them on paper towels to remove grease.

Heat 2 tablespoons vegetable oil in sauce pan and mix in the sauce. Stir frequently and cook on medium heat until sauce becomes clear.

Put rice in bowls. Top rice with lemon chicken and sauce and serve.

TIDBITS

1) I have a lemon tree growing in my back yard as well as an orange tree.

2) We had a loquat bush and a guava bush when I was growing up.

3) Lemons grow in California, Italy, Portugal, and Spain.

4) Christopher Columbus discovered the New World in 1492. He hailed from Italy and sailed for Spain. Spain and Portugal were responsible for most of the world’s discoveries in the 16th century.

5) America was really first discovered by intrepid people crossing the land bridge from Asia to Alaska. They did not eat lemons.

6) Neither did the Vikings who discovered America about a thousand years ago.

7) My goodness, America got discovered a lot.

8) People during the Middle Ages served fish with lemon slices. They thought the lemon’s acid would dissolve any fish bones they accidentally swallowed.

9) Lemon juice slows the browning of sliced apples.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, food, history, humor, international, recipes | Tags: , , , , , , , , , , , , , , , , , , | Leave a comment

Hawaiian Eggs

Posted on August 12, 2012 by pauldelancey

Hawaiian Entree

HAWAIIAN EGGS

INGREDIENTS

2 medium onions
1 8 ounce can pineapple pieces
1 tablespoon rice wine vinegar
1/4 teaspoon ground ginger
2 tomatoes or 1 pound can diced tomatoes
2 tablespoons butter
1 tablespoon corn flour
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon pepper
6 hard-boiled eggs
1 cup rice
2 cups water

PREPARATION

Mince onions. (You have purchased a small processor, haven’t you?) Drain water from diced tomatoes. Saute the onion in butter. Remove the pineapple pieces. Keep the juice.

Blend the corn flour, 2 tablespoons reserved pineapple juice, vinegar, ginger, diced tomatoes, pineapple pieces, cinnamon, salt, and pepper. Add this mix to pan and half of the remaining pineapple juice.

Heat on medium heat for 2 minutes. Simmer for 8 minutes more. Peel eggs. Cut eggs in half lengthwise. Cook rice according to instructions on package.

Cook rice and water according to instructions on bag. Spread this exciting rice on plate. Add eggs. Spoon sauce over rice and eggs.

TIDBITS

1) “Pineapple” is slang for “hand grenade.” This term derives from the appearance of American hand grenades during World War II.

2) Hawaii is one of the only two states not to allow gambling. The other is Utah.

3) Pineapples were unknown to the ancient Romans.

4) Pineapples were originally native to Brazil and Paraguay. Brazil has won the most World Cups in soccer. Coincidence? Perhaps …

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

 

Categories: cuisine, food, history, humor, recipes | Tags: , , , , , , , , , , , , , , | 1 Comment

Niter Kibeh (seasoned, clarified butter) From Forthcoming Cookbook

Posted on August 10, 2012 by pauldelancey

Ethiopian Appetizer

NITER KIBEH

INGREDIENTS

1 pound unsalted butter
2 garlic cloves
1 cinnamon stick
3 cloves
1/2 teaspoon cardamom
1 teaspoon ginger
1/2 teaspoon turmeric
1/2 teaspoon fenugreek seeds

PREPARATION

Mince garlic cloves. Melt butter on low heat in saucepan. Add garlic cloves, cinnamon stick, cloves, cardamom, ginger, turmeric, and fenugreek seeds. Simmer on lowest heat, between off and warm, for 1 hour. Stir occasionally.

Put bowl beneath colander. Pour buttery liquid into colander. Discard solids in colander. Keep buttery liquid. This Ethiopian butter may be stored in the refrigerator.

Makes two cups. Be the first on your block to do so.

TIDBITS

1) In 1870, the French Emperor Napoleon III asked his nation to come up with a substitute for butter.

2) In 1870, the German Kaiser’s armies at Sedan captured Napoleon and over 100,000 thousand soldiers under his command.

3) This was one of the decisive defeats in the Franco-Prussian War.

4) This war gave birth to the German nation, the French Republic, and sowed the seeds for World War I, the rise of Nazi Germany, and World War II.

5) We are less sure if Napoleon III enjoyed margarine on his toast during the battle of Sedan.

6) Maybe if Napoleon had spent more time instead getting the world’s first machine guns from his nation’s arsenals to his troops in the field the war would have turned out differently.

7) But then we wouldn’t be able to have cinnamon toast with fewer calories.

8) There are pluses and minuses to every culinary advance.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, food, history, humor, international, recipes | Tags: , , , , , , , , , , , | 2 Comments

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